Chestnut Free Rosemary-Garlic Venison Stew
Rich, slow-braised venison in a fragrant, herb-laced broth is the kind of cold-weather cooking that makes the whole house smell incredible. The meat is seasoned with turmeric and ginger before getting a deep, caramelized sear, which builds the kind of layered flavor you usually only find in restaurant kitchens. Pomegranate juice and apple cider vinegar deglaze the pot and add a subtle tartness that balances beautifully against the sweetness of the carrots, parsnips, and sweet potatoes. Fresh rosemary, thyme, and bay leaves do the heavy lifting as everything simmers low and slow until the venison is genuinely fork-tender. A quick arrowroot slurry at the end pulls the broth into a silky, glossy sauce that clings to every piece of meat and vegetable. For anyone navigating tree-nut restrictions, this recipe is naturally free of any such ingredients from start to finish — every component is straightforward and easy to verify. Finish with a handful of fresh parsley and you have a deeply satisfying, one-pot meal that feels both rustic and special.
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Learn more →Ingredients
4 servings
For the stew
- 2 lb venison stew meat, cut into 1 ½-inch cubes
- 1 tsp fine sea salt, divided
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- 2 tbsp coconut oil
- 1 medium yellow onion, diced
- 6 cloves garlic, minced
- 3 medium carrots, cut into 1-inch pieces
- 2 medium parsnips, cut into 1-inch pieces
- 2 medium sweet potatoes, peeled and cut into 1 ½-inch cubes
- ¾ cup pomegranate juice
- 3 tbsp apple cider vinegar
- 3 cups bone broth (homemade or aip-compliant brand)
- 3 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 2 bay leaves
- 1 tbsp arrowroot starch
- 2 tbsp cold water
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Pat the venison cubes thoroughly dry with paper towels. In a large bowl, toss the meat with 3/4 tsp of the salt, the turmeric, and the ginger until evenly coated.
- 2
Heat the coconut oil in a Dutch oven over medium-high heat until shimmering. Working in two batches to avoid crowding, add the venison in a single layer and sear undisturbed for 3–4 minutes per side, until a deep brown crust forms and the pieces release easily from the pot. Transfer the seared meat to a plate and set aside.
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